Description
These Halloween Rocky Road Slices combine a rich semi-sweet chocolate base with crunchy peanuts, candy bars, marshmallows, and colorful candy melts, perfect for a festive treat. Adorned with gummy worms, M&M Ghoul mix, candy eyes, and sprinkles, these no-bake slices are a fun and delicious way to celebrate Halloween.
Ingredients
Scale
Chocolate Base
- 340 g semi-sweet chocolate chips (2¼ cups)
- 170 g butter (¾ cup, 1½ sticks)
- Generous pinch of salt
Additions to the Rocky Road Slices
- 150 g roasted peanuts (about 1¼ cups)
- 75 g mini marshmallows (about 1½ cups, mini pink and orange or vanilla)
- 10 mini Kit Kat bars (or 5 regular Kit Kat bars, cut into pieces)
- 115 g candy melts in each color (about 1 cup each, use 2 colors max such as purple, green, or orange)
Decorations
- Gummy worms (regular or sour)
- M&M candy Ghoul mix
- Candy eyes (small and large mix)
- Halloween sprinkles
- Extra melted semi-sweet chocolate (for sticking candies)
Instructions
- Prepare the Pan: Line an 8-inch or 9-inch square pan with parchment paper. Use an 8-inch pan for thicker slices or a 9-inch pan for thinner slices. Set aside.
- Melt Chocolate Base: Place butter, semi-sweet chocolate chips, and a pinch of salt in a large bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Melt Candy Melts: In separate bowls, melt candy melts in the microwave in 20-30 second intervals, stirring until smooth. Set aside.
- Prepare Candy Bars: Cut Kit Kat bars (and any other candy bars you use) into small pieces roughly half the size of each wafer. Set aside.
- Mix Rocky Road Base: Allow the melted chocolate base to cool slightly. Stir in the roasted peanuts and candy bar pieces. The candy bar coating may melt slightly, which is fine.
- Add Marshmallows: Gently fold mini marshmallows into the chocolate mixture last to prevent melting.
- Assemble Rocky Road: Scrape the rocky road mixture into the prepared pan. Add dollops of the melted candy melts over the top. Use a spatula to swirl the candy melts into the rocky road mixture and spread evenly in the pan, pressing gently to the edges.
- Decorate Slices: While the mixture is still wet, mark the cutting lines on the surface using the tip of a knife (5×5 for 25 pieces or 4×4 for 16 pieces). Place gummy worms on the surface, pressing gently to adhere. Add M&M Ghoul mix, candy eyes, and Halloween sprinkles in between the gummy worms, avoiding the cut lines.
- Secure Decorations: Use extra melted semi-sweet chocolate as glue if needed to secure the decorations onto the surface.
- Chill: Refrigerate the pan overnight or at least 8 hours until the chocolate is completely set.
- Cut and Serve: Remove the rocky road slab from the pan using the parchment paper. Using a sharp knife warmed in hot water, cut along the pre-marked lines into desired slice sizes. Store slices in an airtight container in the fridge and serve chilled as needed.
Notes
- Use an 8-inch pan for thicker slices and a 9-inch pan for thinner slices.
- Do not add marshmallows before the chocolate base cools to prevent melting.
- Mark cut lines before decorating to avoid placing candies where you plan to cut.
- Warm the knife in hot water before cutting for smooth slice edges.
- Store rocky road slices in an airtight container in the fridge to maintain freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/25th of recipe)
- Calories: 220
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
